Granary Bread and Rolls
Granary Bread and Rolls — a Zeelandia recipe. Uses Zeelandia Gamma GP Bread Improver 12.5 kg.
- mixing time (slow speed)
- 2 min
- mixing time (fast speed)
- 7 min
- intermediate proofing time
- 5 min
- final proofing time
- 50-55 min
- proofing temperature
- 36 °C
- proofing relative humidity
- 85 %
- baking temperature
- 220 °C
- baking time
- 15-30 min
Ingredients
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Flour (Granary) | 16000 g | 100% |
| Zeelandia Gamma GP Bread Improver 12.5 kg | 320 g | 2% |
| Yeast | 640 g | 4% |
| Salt | 240 g | 1.5% |
| Bread fat | 320 g | 2% |
| Water | 9280 g | 58% |
Method
Mix all ingredients for 2 minutes at slow speed and 7 minutes at fast speed using a spiral mixer. Mix into a well-developed dough.
Scale as required.
Intermediate proof: 5 minutes.
Final proof: 50-55 minutes at 36°C and 85% relative humidity.
Bake at 220°C for 15-30 minutes.
Bake without steam for soft rolls; with steam for bread or crusty batons.
Baker's tip: adjust water and proof times for local conditions and flour type.
Scaling guide for 30 pc bdm: large baps/rolls 2000 g; finger rolls/snack rolls 1500 g; bridge rolls 1200 g; mini rolls 1250 g; tin bread 920 g large / 480 g small.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.